¼ cup large flaked rolled oats (60 mL)
¼ cup dark brown sugar, packed (60 mL)
2 cups whole wheat flour (500 mL)
1 cup large rolled oats (250 mL)
1/3 cup granulated sugar (75 mL)
2 Tbsp natural wheat germ (2 mL)
2 tsp baking powder (10 mL)
½ tsp baking soda (2 mL)
1 tsp cinnamon (5 mL)
½ tsp dried ginger (2 mL)
¼ tsp dried cloves (1 mL)
¼ tsp freshly ground nutmeg (1 mL)
1 cup buttermilk (250 mL)
¾ cup pure pumpkin purée (175 mL)
¼ cup pure maple syrup (60 mL)
1/3 cup canola oil (75 mL)
1 omega-3 egg (1)
2 tsp pure vanilla extract (10 mL)
- Preheat oven to 400°F (200°C). Line a muffin tin with 12 large paper muffin liners.
- In a small bowl, mix together the topping ingredients and set aside.
- In a large bowl, whisk together all of the dry ingredients. In a medium bowl, whisk together all of the wet ingredients. Add wet ingredients to dry ingredients and stir just until combined. Do not over mix.
- Using a large ice cream scoop, scoop the mixture equally into the 12 muffin liners.
- Sprinkle 2 tsp (10 mL) of topping mixture over each muffin.
- Bake for 15-22 minutes or until a cake tester inserted into the centre of a muffin comes out clean.
- Allow pan to cool slightly on a cooling rack for 5 minutes. Remove muffins from the pan and continue cooling before storing.
- Muffins can be stored in a covered container for 2 to 3 days, or frozen for up to 3 months.
Pumpkin Oatmeal Muffins
These pumpkin oatmeal muffins are easy to make and oh so delicious! Topped with oats and brown sugar and chock-full of pumpkin, spices and maple syrup, these muffins are sure to have you wanting more. Portion out and freeze leftover pumpkin purée so you can make these muffins over and over again. Recipe created by Amy Oliver, OHEA student member, excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.
- 12 people
- Serving Size
- 1 muffin
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Trans. Fat
- 0.2 g
- 135 mg
- 40.2 g
- 3.8 g
- 16 g
- 6.4 g